Dried beans how to:
Beans have become a staple ingredient in our weekly meal plans, a sensible choice since beans are low-glycemic, high-fiber, high-protein, and packed with important vitamins, minerals, and antioxidants. By adding foods with a low glycemic index in our diet, you will have an extra boon since our body will digest these foods slowly, you will feel full for a longer period while eating less calories without feeling hungry. Even better
The type of bean influences the cooking time but also the type of cooking vessel; slow cooker or pressure cooker. This is a general rule of thumb in how-to start with dried bean cooking instructions, as for the cooking times click on the highlighted guidelines links for more information on type of beans. For more information on Low GI foods and Glycemic index click the highlighted link as a valuable sources.
- Using dried beans is easy for each cup of dried beans use three cups of water. There are two methods of pre-soaking the beans;
- Boil the beans for 2 minutes, remove the pan from the heat source cover and let it stand for two hours.
- The standard method is to simply soak the beans in water for a minimum of eight hours or overnight. With a maximum of two day and cleansing the water in between on the kitchen counter or depending weather circumstances in the refrigerator to prevent the beans from fermenting.
- Regardless of the method you choose; drain the soaking liquid and rinse the beans with clean water before cooking.
- Use caution when pressure cooking because of the loose skins. Always use oil with these bean and you can place a rack or paper kitchen towel to help keep loose skins from floating up.
- Tip when using Fava and broad beans for the first time; blanch beans in boiling water for a minute then plunge them into cold water to peel off the thick brown skin before cooking. Or buy packages labled “skinless” to avoid this time-consuming chore.
- A quick overview of informative webpage links for pressure cooking times, guidelines and tips for cooking beans;
- Hip pressure cooking times
- Recipesource Basic guidelines for pressure cooking dry beans
- Pulse Canada Guide to cooking beans, chickpeas, lentils and peas
- Healthy Highways Pressure cooking guidelines
Basic cooking recipe for preparing beans is adding flavors such as onion, bay leaf, garlic even dried peppers and more to the cooking water in a crock pot for slow cooking method or using a pressure cooker for speed. You could even add a chicken or vegetable stock tablet to give it a quick twist. After cooking you can simply add a good splash of olive oil and serve them straight away as a plain side dish.